Sandra Lee

 Sandra Lee from Semi-Homeade.

Last night I was thinking about what I should post today. I haven’t posted a recipe in a long time. I have been so busy with summer and by the time it's dinner, we are all starving. I have been cooking some really fast dinners in only fifteen minutes. Today I am not going to post one of my fifteen minute meals because I don’t have any pictures. But I want to share one of my favorite people from The Food Network show. Sandra Lee. She doesn't cook just the meal but it's A to Z dinner collaboration. I love her table scapes and how she matches the drinks not only to the meal but to her dinner theme.  

Ingredients

6 boneless, skinless chicken breasts
1/2 cup frozen raspberries, thawed (recommended: Dole)
1 cup raspberry vinaigrette (recommended: Annie's)
1/4 cup raspberry vodka, optional
1/4 cup finely chopped fresh mint leaves
Fresh mint sprigs, for garnish
Fresh raspberries, for garnish
Directions

Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.

Preheat grill to medium-high and oil the grates.
Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.

One of her table scapes.

 Here is a wonderful summer drink. 
Ingredients
1 part dark rum
1 part guava juice
1/2 lime, juiced
1/2 orange, juiced
1 teaspoon sugar
Dash grenadine
Slice mango
Maraschino cherry

Directions
Fill a cocktail shaker with ice, add ingredients and shake well. Pour into a highball glass and garnish with a maraschino cherry.